Tod mun pla, or fried fish ... only has plain fish paste, mix in salt to taste, along with other seasonings such as ground white pepper and finely minced chun pei (dried tangerine peel).

almost semi-dried, and when squeezed, your fingers will leave an indentation. For this dish, choose fish that’s firm but still pliable and will hold its shape when cubed and fried, or the moist ...